Swedish Glogg Recipe

To make traditional Swedish Glögg (mulled wine), you gently heat red wine and spirits with a blend of spices, orange zest, and sugar. The mixture is then strained and served warm with blanched almonds and raisins.
Ingredients
1 bottle (750ml) dry red wine (e.g., Cabernet Sauvignon, Pinot Noir, or a Cotes du Rhone)
1/2 to 1 cup sugar (caster or granulated, to taste)
1/2 to 1 cup vodka, aquavit, bourbon, or brandy (optional, for a stronger drink)
1 orange (peel in wide strips, avoiding the white pith)
1 cinnamon stick
10 whole cloves
10 cardamom pods, lightly crushed
3-4 slices fresh ginger, peeled (optional)
1/2 cup raisins (plus more for serving)
1/2 cup blanched slivered almonds (for serving)
Instructions
Combine Ingredients: In a large saucepan, combine the red wine, sugar, orange zest strips, cinnamon stick, cloves, crushed cardamom pods, and ginger slices (if using). Add the raisins and almonds into the mixture or save them for serving.
Heat Gently
Warm the mixture over medium-low heat. Stir occasionally to dissolve the sugar completely. It is crucial that the mixture is heated gently and never allowed to boil, or the alcohol will cook off and the flavor will be spoiled. The temperature should stay below 175°F (77°C). This process typically takes 10-15 minutes.
Steep
Remove the pot from the heat, cover it with a lid, and let the spices infuse the wine. This can be done for at least 1 hour, or ideally, the mixture can be left to steep overnight in a cool place for a more intense flavor.
Strain and Reheat
Strain the glögg through a fine-mesh strainer to remove all the spices and orange peel. Discard the spices. Gently reheat the liquid over low heat until hot but not boiling.
Add Spirit (Optional): Just before serving, stir in the vodka, aquavit, or other spirit of your choice, if using.
Serve
Ladle the warm glögg into small heatproof glasses or mugs. Garnish each serving with a few additional blanched almonds and raisins, which are traditionally eaten with a small spoon as you drink.
















